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George Graham's Stories of Cajun Creole Cooking

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Shrimp and Artichoke Fettuccine

November 29, 2021 by George Graham 1 Comment

Shrimp and Artichoke Fettuccine

This Shrimp and Artichoke Fettuccine has fast become a Louisiana classic.  Combining fresh Louisiana seafood with pasta is a popular Cajun recipe throughout Acadiana.  There are endless variations, but most favor a white sauce rather than red, and frequently have smoked meat or sausage layering flavor in the dish.  There is even a version of… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun Creole recipe, Cajun food, cajun recipe, Cajun recipes, Cajun seafood recipe, Caun shrimp fettuccine recipe

Potato Chip-Crusted Catfish Nuggets with Creole-Spiked Sriracha Mayo

March 8, 2021 by George Graham 16 Comments

Potato Chip-Crusted Catfish Nuggets with Creole-Spiked Sriracha Mayo

During the Lenten season, Fridays in Cajun country means “frydays” with fried catfish as the star attraction. And this recipe is a revelation on how good this Cajun recipe can be. My catfish is encased in an impenetrable wall of crispness. Every bite explodes with flavor, shatters with a crunch of spice, and gives way… 

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Filed Under: Appetizer, Seafood Tagged With: acadiana table cookbook, Cajun appetizer recipe, cajun cooking, Cajun food, Cajun fried catfish recipe, cajun recipe, Cajun seafood recipe, crispy fried fish recipe, fried catfish nuggets recipe, party appetizer recipe

Fried Softshell Crab topped with Crawfish Étouffée

May 11, 2020 by George Graham 59 Comments

Fried Softshell Crab topped with Crawfish Étouffée

Lately, I’ve gotten lots of questions from folks outside of Louisiana who want to know more about the restaurant scene in South Louisiana. Well, I could write volumes on the subject and still not cover it all. The pages of Acadiana Table are a good start, but I have a continually growing backlog of eclectic,… 

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Filed Under: Seafood Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, Cajun seafood recipe, crawfish etouffee recipe, softshell crab recipe, Yellow Bowl Restaurant

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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